So much flavor in this salad. You won't even miss the dressing.
Preheat oven to 425º
Line a baking sheet with parchment paper.
Combine cumin, smoked paprika, garlic powder, and onion powder in a small bowl. Add a dash of salt and pepper. Set aside.
Toss cauliflower with olive oil and sprinkle with spice mix. Spread evenly on a pan.
Roast for 10 minutes or until browned.
Wash and drain shrimp. Pat dry with paper towels.
Place in a glass dish with olive oil, juice of one lime and sriracha. Coat well.
Place in the refrigerator for 20 minutes (while cauliflower cooks).
Heat oil (or 1 tbsp butter) in large skillet. Add shrimp.
Cook 1-2 minutes on each side until opaque. Depending on the size of your pan, you may want to do this in two batches.
Add arugula to a large bowl. Drizzle with olive oil.
Add all other ingredients.
Sprinkle salad with the juice of a lime and cracked pepper.
Place lime wedges in the bowl for each person to use if desired.